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Pear & frangipane tart
Pear & frangipane tart
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Pear and almond tart with amaretto.
Ingredients:
  • 215g (1 cup) caster sugar
  • 200g unsalted butter, at room temperature
  • 200g (2 cups) almond meal
  • 2 eggs
  • 60ml (1/4 cup) amaretto liqueur
  • 40g (1/4 cup) plain flour
  • 2 ripe Beurre Bosc pears, peeled, cored, thinly sliced
  • 90g (1/4 cup) apricot jam, warmed
  • Pure icing sugar, to dust
  • Double cream, to serve
  • 225g (1 1/2 cups) plain flour
  • 150g unsalted butter, chilled, chopped
  • 24.00 gm pure icing sugar
  • 1 egg yolk
  • 20.00 gm chilled water
Instructions:
  • For the pastry, pulse the flour, butter, and icing sugar in a food processor until they look like fine breadcrumbs. Add the egg yolk and water, then pulse until the dough starts to come together. Transfer to a floured surface, lightly knead until smooth, shape into a disc, cover with plastic wrap, and let it rest in the freezer for 30 minutes.
  • Place the pastry on a lightly floured surface and roll out to a 3mm-thick disc using a floured rolling pin. Line a 28cm round fluted tart tin with removable base with the pastry, trimming any excess. Prick the base with a fork and chill in the freezer for 30 minutes.
  • Preheat the oven to 200°C. Line the pastry case with non-stick baking paper and fill with pastry weights or rice. Bake for 12 minutes until golden. Remove paper and weights, then bake for another 7 minutes until golden brown.
  • Lower the oven temperature to 160°C. Use an electric beater to mix caster sugar, butter, and almond meal in a bowl until light and creamy. Incorporate the eggs one by one, ensuring each is well beaten. Stir in 2 tablespoons of amaretto. Finally, add the flour and beat until just mixed.
  • Spoon almond mixture into pastry case and spread it evenly. Place pear slices on top, gently pressing them into the almond mixture. Bake for 45 minutes or until golden and firm. Allow to cool for 10 minutes before serving.
  • Mix the jam and the rest of the amaretto in a bowl, then brush the tart with the jam mixture and dust it with icing sugar. Serve alongside double cream.

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